Paul Watters Festive Christmas Dinner, Stuffed Turkey with a Chestnut and Apple Stuffing Recipe.
1 turkey crown 1(kilo)
280g of streaky bacon (approx 16 rashers)
1 large onion (peel and chopped fine)
180g cooked chestnut rough chopped
(found in most good supermarkets)
1 red apple (cut into quarters stock removed and rough chopped)
2 tbsp of unsalted butter
1/2 bunch of flat-leaf parsley (chopped)
2 large cups of breadcrumbs
First of all, make the stuffing as you need to cool down when adding to the turkey. In a small pot or saucepan add butter and melt add onions and allow to cook for a few minutes, add apples and chestnut and stir well cook for a few minutes add in breadcrumbs and mix well season with white pepper. Leave to one side and allow to cool
For the turkey cut down the middle allowing to open up gently flatten out this is what we call butterfly a classic term. Transfer onto a large plate on the same board arrange the bacon in rows allowing a small gap in between.
Place the turkey on top of the bacon and gather the stuffing and place in the middle of the turkey, try and close over if does not first time flatten out a little more.
Close over sealing all the stuffing inside then add the bacon by overlapping each one this will help keep the turkey shape.
Transfer back onto the plate and lay a good sheet of tinfoil on the board add turkey and roll tightly to prevent any stuffing falling out.
Place into a roasting tray and add 2 cups of water this will steam also as well as keep it, moist cook, at 180 for 2 hours 1 1/2 hours covered and last 30 mins uncovered allow to rest for 10 before serving (chef tip keep an eye on the water from the turkey some will ooze out once uncovered don’t worry as this can be used for your gravy.
Root vegetable mash
6 carrot (peel and chopped)
6 parsnip (peeled and chopped)
2 red onions (peeled and chopped)
1/2 pint of water
2tbsp of unsalted butter
2 tablespoons of double cream
Salt and pepper to taste
Boil vegetables until soft
And drain well, bring back to the heat and add cream and salt and pepper.
Mash well and whisk in the butter this helps remove any lumps and makes more smooth
I use baby potatoes for roasting as I feel they are great this time of year and season with a little salt and pepper with a sprig of fresh thyme this will help develop a delicious flavour
250g of trimmed sprouts
90g of roughly chopped chestnut
2 tbsp of unsalted butter
Parboil the sprouts until lightly cooked in a large frying pan melt down the butter add the sprouts season with salt and pepper add chestnut and cook for 4-5 minutes
1 red cabbage (finely sliced)
1 apple(peeled and sliced)
1/2 Red onion (peeled and sliced)
3 tbsp of brown sugar or white if you prefer
1/4 cup of cider vinegar
1/3 cup of water (add more if required)
Salt and pepper to taste
Combine all ingredients in a large saucepan. Bring to the boil reduce to a low simmer heat cover and cook for 90 minutes stirring occasionally. Add more water if needed.
Season with salt and pepper and serve warm.
1 pint of chicken stock
1 tbsp of Tomato puree
1/2 glass of white wine
2 tbsp of cornflour
2 tbsp of cold water
You will find that you will have juices from the turkey, so to that (add white wine optional), tomato puree then add stock allow to cook for a few minutes dilute the cornflour and whisk into the stock or if you prefer to use your favourite brand of gravy and thicken.
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